Shepherds Pie Instant Pot
This family easy shepherd's pie uses steak instead of ground beef. Then make it in your Instant Pot or multi-cooker pressure cooker to prepare the filling and potatoes.
Calories: 725kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 3 cloves garlic
- 2 lb 1kg beef Chuck Steak
- 2 stalks cellery
- 1 medium carrot
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon red wine vinegar
- 2 bay leaves
- 2 sprigs thyme
- 2 cups beef stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon raw sugar to adjust taste if necessary
Potato Topping
- 1 pound potatoes 4 large
- 2 tablespoons butter
- 1 cup cream
- 1 cup grated cheese
Instructions
- Dice the onions, carrots, garlic and celery
- Cut the meat into 2 inch pieces
- Heat the oil in the instant pot and cook the onion and garlic for 3-4 minutes until softened
- Add the beef and cook string well for another 3-4 minutes
- Add celery, carrot, thyme, bay leaf, and all liquids and mix well
- Cook on high pressure for 30 minutes with 10 minutes natural pressure release
- Check the steak is tender and tip into a bowl - then clean the instant pot bowl
- Add 1-2 cups of water put in the trivet and place the potatoes on the trivet
- Cook for 8 minutes and a quick release of the pressure
- Mash the potatoes with butter, cream, salt, and pepper to taste.
- Put the steak mix into your pie containers - do not put too much liquid
- Using a piping bag ( or a spoon/spatula if you do not have) cover the meat well with mashed potato
- Sprinkle the grated cheese over the top
- Cook in the oven on 340F or broil/grill for 5 minutes - watching to make sure the top does not burn
Notes
Serve with a salad or alone - this dish is fine. It will keep covered in the fridge for 3-4 days easily.
Nutrition
Serving: 300g | Calories: 725kcal | Carbohydrates: 37g | Protein: 45g | Fat: 20g | Saturated Fat: 20g | Cholesterol: 173mg | Sodium: 690mg | Fiber: 5g | Sugar: 5g